List of vegetable dishes

This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables.

Ratatouille is a traditional French Provençal stewed vegetable dish that originated in Nice.

In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[1] Many vegetable-based dishes exist throughout the world.

Vegetable dishes

Pasta con i peperoni cruschi, an Italian pasta dish with dried peppers known as peperoni cruschi.
Goma-ae is a Japanese side dish. It is made with vegetables and sesame dressing
Tabbouleh is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt.[2][3][4]
  • Ciambotta  Italian stew
  • Chile relleno  Stuffed chili pepper dish in Mexican cuisine
  • Collard liquor
  • Confit byaldi  Variation of ratatouille
  • Crudités  French appetizer consisting of raw vegetables
  • Ema datshi  A cheese and chili-based dish from Bhutan
  • Főzelék
  • Fried cauliflower  Widespread dish in Europe, Middle East, and Asia
  • Ghormeh sabzi  Iranian herb stew
  • Goma-ae
  • Green bean casserole  American dish from the 1950s
  • Guacamole  Mexican avocado-based dip, spread, or salad
  • Jalapeño popper  Breaded, fried, stuffed jalapeño pepper
  • Kimchi  Traditional Korean side dish of salted and fermented vegetables
  • Lecsó  Hungarian dish
  • Lettuce sandwich
  • Mashed pumpkin  Dish made of mashed or puréed pumpkin
  • Mish-mash  Bulgarian vegetable dish
  • Onion ring  Deep fried onion slices dipped in batter
  • Pao cai  Pickle in Chinese, and particularly Sichuan cuisine
  • Pasta con i peperoni cruschi  Pasta dish from Basilicata, Italy
  • Pasta primavera  American dish of pasta and fresh vegetables
  • Pickled cucumber  Cucumber pickled in brine, vinegar, or other solution
  • Pico de gallo  Mexican condiment
  • Piperade  Basque vegetable dish
  • Ratatouille  French Provençal stewed vegetable dish
  • Sauerkraut  Finely sliced and fermented cabbage
  • Stuffed peppers  Dish involving filling the cavities of a bell pepper with other food
  • Stuffed zucchini
  • Succotash  Traditional American food
  • Sweet potato pie  Traditional dessert in the southern United States
  • Sweet sour and spicy vegetable gravy  Tibetan soup-like vegetable curry
  • Turnip cake  Chinese dim sum dish
  • Vegetable chips
  • Vegetable salad
  • Vegetable sandwich
  • Vegetable soup  Type of soup containing vegetables
  • Vegetable stew  Combination of solid food ingredients

By main ingredient

Eggplant dishes

Stuffed eggplant
  • Baba ghanoush  Levantine dish of cooked eggplant
  • Caponata  Sicilian eggplant dish
  • Fried eggplant  Eggplant dish
  • Moussaka  Ottoman layered dish of eggplant and meat
  • Parmigiana  Italian dish of eggplant with cheese and tomato sauce
  • Stuffed eggplant  Typical eggplant dish in many countries

Legume dishes

Potato dishes

By type



By country

Indian vegetable dishes

Eggplant & tomato bhurta
  • Aloo gobi  Curry dish with cauliflower and potatoes
  • Aavakaaya
  • Bharvan Mirch  Dish involving filling the cavities of a bell pepper with other food
  • Bhurta  Fried mixture of mashed vegetables
  • Dal  Dried, split pulses used for cooking
  • Gobi manchurian[5]
  • Kosambari  Seasoned split pulses salad
  • Mattar paneer  Indian cheese and peas dish
  • Pakora  Spiced fritter from the Indian subcontinent
  • Poriyal
  • Sarson da saag
  • Tamate ka kut
  • Theeyal  South Indian roasted coconut stew
  • Thoran  Indian vegetable dish
  • Undhiyu

Pakistani vegetable dishes

See also


  1. Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN 9283230086.
  2. Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35, 37; Claudia Roden, A Book of Middle Eastern Food, p. 86; Anissa Helou, Oxford Companion to Food, s.v. Lebanon and Syria; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
  3. Oxford Companion to Food, s.v. tabbouleh
  4. Julia Al Arab - Tabbouleh in Endive Boats recipe
  5. Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.